Review on advance of phytic acid and its degradation products in food

Abstract

Abstract: Phytic acid widely exists in plant foods, which was the main form of phosphorous stored in plant seeds. Recently, the research of phytic acid and its degradation products in food is an increasing concern due to their anti-nutritional qualities, e.g., strong chelating ability with mineral nutrients and proteins, limiting their bioavailability. In this paper, the characteristics, anti-nutritional qualities, physiological activities, content of the phytic acid and its degradation products lower inositol phosphates were summarized. Moreover, the analytical methods for these compounds in food were highlighted. A number of methods were compared and analyzed in terms of advantages and disadvantages. It provided valuable reference in the further research of phytic acid and its degradation products detection. These comments were all suggested that the problem of these compounds in food should be stressed in China in the future.

Key words: phytic acid, degradation products, anti-nutritional, food, analytical methods

References

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